The Best Gingerbread Cheesecake Bars Recipe

Since you are here looking for the perfect holiday dessert, check out some of my favorite holiday recipes. Like this Christmas Peanut Pretzel M&M’s Bark Recipe, this Christmas Fudge Recipe, or these Grinch Sugar Cookies.

This is the Best Gingerbread Cheesecake Bars Recipe

These gingerbread cookie cheesecake bars have a gingersnap crust and a spiced and creamy cheesecake layer. To top it off, there’s a spread of whipped cream and dusting of crushed gingerbread cookies.

This cheesecake gingerbread recipe has a perfect fusion of flavors and textural harmony. With effortless preparation and seasonal appeal, it’s a guaranteed crowd-pleasing dessert for the holiday season.

Ingredients for these Gingerbread Cheesecake Bars 

Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

Gingersnap Cookie Crust

• Gingersnap Cookies: or gingerbread cookies will work. There is a slight difference in texture. But since you will be crushing them into crumbs, either will work since they have the same flavor.
• Unsalted Butter: is used to hold the crumby cookie crust together.
• Granulated Sugar: is used to just add a little extra sweetness.

Gingerbread-Spiced Cheesecake Layer

• Cream Cheese: is the base every cheesecake. Make sure you are using whole fat cream cheese.
• Sour Cream: is the secret ingredient that turns any ordinary cheesecake into a luxurious one.
• Granulated Sugar: provides the sweetness.
• Dark Brown Sugar: gives a deeper flavor and sticky moistness to the cheesecake filling.
• Eggs: act as the glue that holds it all together.
• Molasses: gives a nice depth of flavor to the gingerbread cheesecake bars.
• Vanilla Extract: is always helpful in bringing out the other flavors.
• Ground Ginger, Ground Cinnamon, Ground Nutmeg: are the warm spices of the gingerbread flavors.
• All-purpose Flour: adds structure to the cheesecake filling.
• Salt: balances out the sweetness.

Homemade Whipped Cream Topping (Optional)

• Heavy Cream 
• Powdered Sugar
• Vanilla Extract
• Crushed Gingersnap Cookies

How to Make these Gingerbread Cheesecake Bars

Scroll down to the recipe card at the bottom of the page for the full step-by-step instructions! 

Prepare the Crust

1. Preheat your oven, then grease and line a square baking pan with a sheet of parchment paper, leaving an excess paper overhang for easy removal.
2. Put the gingersnap cookies into the bowl of a food processor and pulse until they become fine crumbs. Transfer it to a medium bowl and mix in the melted butter and sugar with a silicone spatula until well combined. 
3. Press the mixture into the bottom of the prepared pan to create an even crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the cheesecake layer.
5. Reduce the oven temperature once you pull out your crust from it.

Make the Spiced Cheesecake Layer

1. In a large bowl, beat the softened cream cheese and the sour cream with an electric mixer until smooth. Add in both sugars and mix again. Add in the eggs one at a time mixing in between.
2. Finally, add the molasses, vanilla extract, and the rest of the dry ingredients. Beat until well combined and creamy.
3. Pour the batter over the crust, spreading it evenly. Be sure to scrape the sides of the bowl clean to get every last drop.
4. Bake in a water bath in the preheated oven until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool in the pan in the oven with the door slightly propped up for an hour.
5. Remove the gingerbread cheesecake bars from the oven and let them cool to room temperature in the pan on a wire rack.

Make the Topping

1. Put the heavy cream, vanilla, and powdered sugar into a bowl of a stand mixer and beat until stiff peaks form.
2. Spread the whipped cream on top of the cooled-down cheesecake. Cover the pan with plastic wrap and chill it in the fridge for 3-4 hours or overnight.
3. Once ready to serve, top the whipped cream with an even layer of the crushed gingersnap cookies, slice, and enjoy!

Why You Need to Make this Recipe!

• Get ready for the best time of year with a fun twist on classic holiday flavors!
• Perfect for taking to Christmas parties or events.
• Garnish your bars with decorated gingerbread men cookie and have fun with your kids or family in the process!

Frequently asked questions – FAQ

Can I Use Aluminum Foil Instead of Parchment Paper?

No, you should avoid using aluminum foil if you can because it has a tendency to rip or tear as you try to pull out the cheesecake from the pan.

How to Store the Leftover Gingerbread Cheesecake Bars

Once your bars are cut up, put them in an airtight container and store them in the fridge for up to 3 days. Be aware that the longer the cheesecake sits in the fridge the more the crust will lose that delicious crunchiness.

Can I freeze these cheesecake bars?

you could put them in an airtight container in the freezer for up to 2 months. Whenever you are ready to serve them thaw in the fridge on a plate or a flat surface for a few hours to allow the cheesecake to soften.

The Best Gingerbread Cheesecake Bars Recipe

5 from 1 vote

Gingerbread cheesecake bars

These delicious gingerbread cheesecake bars are a great way to elevate your cheesecake game during the holidays!

Prep: 25 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 12 slices

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Gingersnap Cookie Crust:

• ▢ 1 1/2 cups gingersnap cookie crumbs about 25-30 gingersnap cookies
• ▢ 1/4 cup unsalted butter melted
• ▢ 1 tablespoon granulated sugar

For the Gingerbread-Spiced Cheesecake Layer:

• ▢ 16 ounces 2 packages cream cheese, softened
• ▢ 1/3 cup sour cream
• ▢ 1/3 cup granulated sugar
• ▢ 1/2 cup dark brown sugar
• ▢ 2 large eggs
• ▢ 1 tablespoon molasses
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon ground ginger
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 2 tablespoons all-purpose flour
• ▢ 1/4 teaspoon salt

Whipped cream topping

• ▢ 2/3 cup heavy cream very cold
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup crushed gingersnap cookies optional, for topping

Instructions 

• Preheat your oven to 350F, then grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a food processor, pulse the gingersnap cookies until they become fine crumbs. Mix the crumbs with melted butter and sugar until well combined. Press the mixture into the bottom of the prepared pan to create an even crust.
  1 1/2 cups gingersnap cookie crumbs, 1/4 cup unsalted butter, 1 tablespoon granulated sugar
• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the cheesecake layer.
• Reduce the oven temperature to 325F once you pull out your crust from it.

Make the Gingerbread-Spiced Cheesecake Layer:

• In a large bowl, beat the softened cream cheese with the sour cream until smooth. Add the brown sugar and granulated sugar and mix until combined. Add in the eggs one at a time mixing in between then add the molasses, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, flour, and salt. Beat until well combined and creamy.
  16 ounces 2 packages cream cheese, softened, 1/3 cup sour cream, 1/3 cup granulated sugar, 1/2 cup dark brown sugar, 2 large eggs, 1 tablespoon molasses, 1 teaspoon vanilla extract, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons all-purpose flour, 1/4 teaspoon salt
• Pour the gingerbread-spiced cheesecake batter over the cooled gingersnap crust, spreading it evenly.
• Bake in a water bath in the preheated oven for about 40-45 minutes, or until the edges are set and the center is slightly jiggly. Allow the bars to cool in the pan in the oven with the door slightly propped up for an hour.
• Remove the cheesecake bars from the oven and let them cool down fully in the pan on a wire rack.

Make the topping

• Whip the whipped cream in a large bowl using a hand or stand mixer with the vanilla extract and the powdered sugar until stiff peaks form.
  2/3 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
• Spread the whipped cream on top of the cooled-down cheesecake before covering the pan with plastic wrap and chilling in the fridge for 3-4 hours or overnight.
• Once ready to serve, top the whipped cream with an even layer of the crushed gingersnap cookies, slice, and enjoy!
  1/2 cup crushed gingersnap cookies

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Nutrition

Calories: 386Calories | Carbohydrates: 37g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 295mg | Potassium: 194mg | Fiber: 1g | Sugar: 24g | Vitamin A: 882IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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